{ Raw Carrot and Cucumber Salad

with Creamy Dill Vinaigrette }

Simple, crisp, fresh, this recipe gets all the right adjectives for a perfect garden salad. We’ve paired carrot and cucumber for a toss with this creamy delicious dressing, however you could easily switch it up with other raw garden vegetables (for instance radish, celery, lettuce, snap peas, cabbage…) as another tasty way to enjoy all of that fresh-picked garden bounty.

Thank you Jessica Musslewhite of MUSHROOMS & THYME blog for this wonderful recipe featuring our lovely garden vegetables.  She mentions she is asked often for this recipe by neighbors and told the vinaigrette tastes like how you would image a bag of dill pickled chips would be if it were a salad. Yummm! (Visit her page for more delicious food inspiration.) Enjoy these last few weeks of veggie box freshness before the prairie weather turns into autumn and our summer CSA moves into fall comfort foods.

 Raw Carrot  and Cucumber Salad with Creamy Dill Vinaigrette  


  • 1 large cucumber
  • 3-4 small-med carrots

Creamy Dill Vinaigrette

  • 1/4 cup mayonnaise
  • 2 tbsp fresh dill, chopped fine (or 1 tbsp dried)
  • 1 tbsp white vinegar
  • 1 tsp lemon juice
  • 1/4 tsp garlic salt
  • 1/2 tsp sugar
  • 1 tbsp olive oil (if you can find dill infused oil even better!)


  • Shave the cucumber using a mandoline and grate the carrots. Place in a large bowl. 
  • Mix the vinaigrette by whisking together all ingredients in a bowl. Toss with vegetables.